Goodness, ordering Chinese takeout has gotten ridiculously expensive lately! Making it at home is much more cost effective but getting the same flavor packed results can be challenging. Just ask my family; I’ve had less than stellar results when attempting to recreate our favorite Chinese food recipes at home. Have you looked at the ingredients in a bottle of store bought teriyaki sauce lately? Most are filled with unpronounceable chemical additives and are loaded with sugar; not exactly a healthier alternative to takeout. After several less than delicious attempts at making my own teriyaki sauce, I’m happy to report that I finally came up with a sauce that checks all the boxes. It’s less expensive than takeout, it contains wholesome ingredients, it’s easy to make, and most importantly, it tastes FANTASTIC!
Trim sirloin beef removing any excess fat. Cut beef into thin strips, about ¼ inch thick. Waiting for beef to go on sale will save you money.
Place beef strips in a large ziplock baggie. Set aside while you make the marinade.
In a small bowl combine cornstarch and water to make a slurry. Set aside.
In a mixing bowl whisk together the remaining marinade ingredients; soy sauce, ground ginger, brown sugar, minced garlic, rice vinegar, honey and sesame oil.
Add cornstarch slurry and whisk until well combined.
Pour the marinade into the baggie with the strips of beef.
Seal bag squeezing out excess air. Marinate beef in the refrigerator for 8 hours or overnight.
Place a strainer over a bowl and pour beef and marinade into the strainer allowing marinade to drain off into the bowl.
Pour marinade in a sauce pan and bring to a boil over medium high heat. Boil for 3-4 minutes stirring occasionally until the sauce thickens slightly. Remove from heat.
In a large skillet heat olive oil over medium high heat. When the oil is hot add drained marinated beef to the pan and cook stirring occasionally, about 3 minutes.
Add the cooked marinade to the pan and stir to coat the beef strips.
Add asparagus or broccoli to the pan and stir to combine.
VEGETABLE SUGGESTIONS: Sliced red or green bell peppers, sliced mushrooms, snow peas, sugar snap peas, sliced zucchini.
Continue to cook over medium heat until vegetables are crisp tender, about 2-3 minutes and everything is heated through.
Serve over a bed of cooked white rice and top each serving with a sprinkle of sesame seeds.
This has become my very favorite teriyaki sauce! It’s equally delicious with chicken as it is with beef. Change up the veggies you add to this stir fry using whatever veggies you have in your fridge. With a little advance planning, you can have dinner on the table in under 30 minutes. Not only is it easy to make but in my humble opinion it’s a thousand times better than anything in a bottle and rivals our favorite Chinese takeout for half the price. It uses just a handful of common ingredients that contain no preservatives or chemical additives that you don’t want to feed your family anyway. Give this easy to make recipe a try; I’m betting it becomes your favorite teriyaki sauce too.
Teriyaki Beef
Ingredients
- 1 tbsp olive oil
- 1½ lbs sirloin steak, trimmed of excess fat and cut into thin strips
- 1 lb asparagus spears or broccoli florets, cut into bite sized pieces
- 4 cups cooked white rice, to serve
For the sauce:
- ½ cup low sodium soy sauce
- ½ cup water
- 1 tbsp cornstarch
- 1 tsp ground ginger
- 3 tbsp brown sugar, packed
- 2 cloves garlic, minced
- 3 tbsp rice vinegar
- 2 tbsp honey
- 1 tsp sesame oil
- 1 tsp sesame seeds, to serve
Instructions
- Trim sirloin beef removing any excess fat. Cut beef into thin strips, about ¼ inch thick.
- Place beef strips in a large ziplock baggie. Set aside while you make the marinade.
- In a mixing bowl whisk together soy sauce, water, cornstarch, ground ginger, brown sugar, minced garlic, rice vinegar, honey and sesame oil until well combined.
- Pour marinade into the baggie with the strips of beef.
- Seal bag squeezing out excess air.
- Marinate beef in the refrigerator for 8 hours or overnight.
- Place a strainer over a bowl and pour beef and marinade into the strainer allowing marinade to drain off into the bowl.
- Pour marinade in a sauce pan and bring to a boil over medium high heat. Boil for 3-4 minutes stirring occasionally until the sauce thickens slightly. Remove from heat.
- In a large skillet heat olive oil over medium high heat.
- When the oil is hot add drained marinated beef to the pan and cook stirring occasionally, about 3 minutes.
- Add the cooked marinade to the pan and stir to coat the beef strips.
- Add asparagus or broccoli to the pan and continue to cook until vegetables are crisp tender, about 2-3 minutes.
- Serve over a bed of cooked white rice and top each serving with a sprinkle of sesame seeds.
Did You Make This?
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John 6:35
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